Description
A warm, melty wrap stuffed with garlicky shredded chicken and bubbling cheese, perfect for quick weeknight dinners or late-night snacks.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Heat the olive oil in a skillet over medium heat until it shimmers. Add the minced garlic and sauté for about 30-45 seconds until fragrant but not browned.
- Add the shredded chicken to the skillet. Stir to coat the chicken with garlic oil and heat through, about 2-3 minutes. Season with salt and pepper to taste. Remove the pan from heat.
- Lay the tortillas flat on a work surface. Evenly divide the chicken across the four tortillas, placing it slightly off-center. Sprinkle each with the shredded cheese.
- Tightly roll each tortilla to enclose the filling, tucking in the sides as you go to form a neat cylinder. Press the seam gently to seal.
- Return the same skillet to medium heat. Place the wraps seam-side down in the pan. Toast until golden brown and the cheese melts, about 3-4 minutes per side. Flip carefully with a spatula to avoid splitting the wrap.
- Slice each wrap in half on a diagonal, garnish with fresh herbs if desired, and serve warm.
Notes
For best results, ensure tortillas are warmed for easier rolling and toasting.